Cinco de Mayo is right around the corner and with that comes a ton of great food to celebrate.

Chorizo and Potato Mini Flautas

Ingredients:

• 2 tablespoons vegetable oil, plus more for frying the tortillas
• 1 1/2 cups peeled and finely chopped russet potatoes (about 1 russet potato)
• 1/4 cup finely chopped onions
• 6 ounces raw pork chorizo, removed from casing
• 10 corn tortillas 
• 1 head iceberg lettuce, shredded, for serving 
• Crumbled queso fresco, for serving
• Mexican crema, for serving 
• Store-bought salsa, for serving

Directions:

• Step 1: In a large, heavy saute pan, heat the oil on medium-high heat. Saute the potatoes and onions until translucent, about 2 minutes. Add the chorizo and cook until crisp, browned and fully cooked, about 10 minutes. Transfer to a medium mixing bowl and let cool
• Step 2: Heat the tortillas directly on a gas burner just until they are soft and pliable, about 10 seconds per side. Place 2 tablespoons of the chorizo and potato mixture on each and roll to form a rolled taco. Stick each roll with a toothpick to hold.
• Step 3: In a separate heavy sauté pan, heat enough oil to fry the tacos. When the oil is hot, add the rolled tacos in batches and fry on all sides until golden, about 4 minutes.
• Step 4:Cut the flautas in half and serve on a large platter topped with lettuce and crumbled queso fresco. Drizzle with Mexican crema and serve with salsa.

Chicken Enchiladas

Ingredients:

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:

• Step 1: Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Step 2: Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Step 3: Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to a saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Step 4: Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Step 5: Bake for 15 minutes in a preheated 350-degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream, and chopped tomatoes before serving. Serve with Spanish rice and beans.

Chicken Flautas with Avocado Cream

Ingredients:

• Vegetable or canola oil, for frying
• 1 tablespoon butter
• 1/2 small red onion, diced
• 1 jalapeno, diced
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
•  1 rotisserie 
• chicken, skin removed and meat 
• finely shredded
• 1 cup salsa
• 1/4 cup freshly chopped cilantro leaves
• 1 cup shredded Cheddar/
• Monterey jack blend
• 1 lime, juiced
• Salt
• 16 (5 to 6-inch) flour tortillas
• 2 cups shredded iceberg lettuce, for serving

Directions:

• Step 1: Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: 
• Step 2: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
• Step 3: Preheat oven to 200 degrees F.
• Step 4: Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll the tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
• Step 5: To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
• Step 6: To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

Taco Pinwheels

Ingredients:

• 4 ounces cream cheese, softened
• 3/4 cup Seasoned Taco Meat
• 1/4 cup finely shredded cheddar cheese
• 1/4 cup salsa
• 2 tablespoons mayonnaise
• 2 tablespoons chopped ripe olives
• 2 tablespoons finely chopped onion
• 5 flour tortillas (8 inches), room temperature
• 1/2 cup shredded lettuce
• Additional salsa

Directions:

• Step 1: In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap securely and refrigerate for at least 1 hour.
• Step 2: Unwrap and cut into 1-in. pieces. Serve with additional salsa.

Fried Jalapeños  

Ingredients:

• 4 jars (12 ounces each) whole jalapenos, drained
• 10 ounces pimiento cheese spread
• 3/4 cup all-purpose flour, divided
• 6 tablespoons cornmeal, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup buttermilk
• Oil for deep-fat frying
• Ranch dressing, optional

Directions:

• Step 1: Cut off stems and remove seeds from peppers; pat dry with a paper towel. Stuff peppers with cheese spread. Refrigerate for at least 2 hours.
•  Step 2: In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining 1/2 cup flour and 1/4 cup cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture.
• Step 3: In a deep cast-iron or electric skillet, heat oil to 375°. Fry peppers, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, serve with ranch dressing.

Not Fried Ice Cream Cake

Ingredients:

• 1 cup cornflake crumbs
• 1/3 cup sugar
• 1/3 cup butter, melted
• 3/4 teaspoon ground cinnamon
• 1/2 gallon butter pecan ice cream, softened, divided
• 4 tablespoons honey, divided

Directions:

• Step 1: In a small bowl, combine the cornflake crumbs, sugar, butter and cinnamon; set aside 1/2 cup. Press remaining crumb mixture into a greased 9-in. springform pan. Spoon half of the ice cream over the crust. Sprinkle with reserved crumb mixture; drizzle with 2 tablespoons of honey. Cover and freeze for 2 hours.
• Step 2: Top with remaining ice cream. Cover and freeze for 8 hours or overnight.
• Step 3: Remove from the freezer 5 minutes before serving. Remove sides of pan; drizzle with remaining honey.